Buddha bowls are super popular right now, and for good reason too! They are filling, hearty dishes that contain all kinds of lovely natural nutrition from vegetables, grains and/or fruits. The best part about them is how easy they are to make whilst offering a whole bunch of variety and options for you to switch things up any time you want! Here’s a lovely recipe to start you off…
- ½ an avocado
- ½ peeled & cubed butternut squash
- 2 handfuls of kale
- Seeds from ½ a pomegranate
- A handful of pumpkin seeds
- 100g short grain rice
- 1 clove of grated or finely chopped garlic
- 50g green beans, topped and tailed into 1” pieces
For the dressing
- 15ml of tahini,
- 15ml olive oil,
- Juice from 1 lime,
- 5ml tamari,
- 5ml apple cider vinegar
- Preheat your oven to 350°F and coat the squash with the olive oil, garlic and some salt and pepper before putting into a roasting tray in the oven for 30 minutes.
- Boil up your brown rice, which should take around 20 minutes.
- Five minutes before the rice is ready, add the kale and green beans to a steamer above the rice.
- Drain the rice and set aside with the kale and beans.
- Take the squash out of the oven and slice up your avocado.
- For the dressing, pull all the ingredients into a jar and give it a good shaking to mix the lot up.
- Grab a big bowl and assemble all of the above before sprinkling with the pomegranate & seeds and drizzle the dressing.
- Get munching!